Description
Creamy baked tofu, bursting with fresh herbs and juicy tomatoes. A simple vegetarian dish perfect for a weeknight dinner.
Ingredients
Units
Scale
- 1 cups (237 ml) extra virgin olive oil
- 1 lbs (454 g) soft tofu
- A handful fresh basil
- 1 tsp dry oregano
- 1 tsp dry thyme
- 1/4 tsp chili powder
- 1/4 lb green olives, pitted
- 6 tomatoes
- 1 onion
- 1 tbsp capers
- White Pepper
Instructions
- Cook the tofu in salted water for 10 minutes from boiling.
- Pour the tofu into a mixer with basil, oregano, and thyme (if necessary, add 1 or 2 tablespoons of water). Blend until you get a creamy consistency.
- In a pan, cook the onion with a spoonful of olive oil and a pinch of sea salt.
- Add the onion, desalted capers, and olives to the tofu and mix well.
- Pour the creamy tofu into an oiled (or baking paper-lined) pan.
- Cut the tomatoes and lay them over the tofu cream.
- Brush the surface with the remaining olive oil. Add the basil leaves and bake in a preheated oven at 180°C (350°F/Gas Mark 4).
Notes
- Pressing the tofu before blending will remove excess water and result in a creamier texture.
- For a richer flavor, roast the tomatoes before adding them to the bake.
- This dish can be stored in the refrigerator for up to 4 days and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 25
- Fiber: 5
- Protein: 20
- Cholesterol: 0